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Shamrock soup

Aubergine pie

Recipe highlights

Total cooking time:

45 mins


Low Protein Diet - Phe Exchange Value 4.5 scones (exchange per serving 1/2) / 3.5 soup (exchange per serving 1)


8 scones/ 4x soup

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  • 250g Loprofin Mix
  • 25g butter
  • 2tsp baking powder
  • 1tsp bicarbonate of soda
  • 2x breakfast biscuits crushed
  • 200ml Sno-Pro/ Loprofin Drink LQ
  • Rapeseed oil for coating the scones


  • 1 tbsp olive oil
  • Knob of butter
  • 1 clove of garlic chopped
  • 1 onion chopped
  • 1 leek
  • 1 celery stalk chopped
  • 200g broccoli florets
  • Fresh thyme
  • Salt/pepper for seasoning
  • 800ml vegetable stock



  1. Add the Loprofin Mix and the butter to a bowl and mix. 
  2. Next, add the baking powder, bicarbonate of soda and breakfast biscuits before mixing.
  3. Pour in your Sno-Pro/Loprofin Drink LQ and mix until a dough forms. 
  4. On a flat surface, sprinkle some Loprofin Mix and roll out your dough before moulding it into scones and placing on a baking tray. 
  5. With a knife, create a cross on the top of each scone before coating each with rapeseed oil. 
  6. Bake the scones at 180°C for 15 minutes. 


  1. To a frying pan, add a knob of butter. 
  2. Once the butter has melted, add the garlic and onion and fry.
  3. Next add the leek, celery, broccoli and fresh thyme and season with salt and pepper. 
  4. Pour in the vegetable stock and stir until vegetables are cooked.
  5. Then using a blender, blend up the soup and serve with your scones. 



IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional

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